This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate. He likes to enjoy it the way he was introduced to it. That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish. In this form, it is a bracer, one that concentrates the mind wonderfully.
Ingredients
- 2 ounces Calvados
- 4 ounces chilled tonic water
- Nutritional Information
Nutritional analysis per serving (1 serving)
169 calories; 9 grams carbohydrates; 9 grams sugars; 14 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 drink
Preparation
- Pour Calvados into a chilled highball glass. Top with tonic water. Do not garnish.
2 minutes
Dining and Cooking